Must-have Vervacious Truffle Sauce

This versatile sauce can be used on anything from scrambled eggs to lobster or a fine filet mignon.  A fine addition to anyone's culinary repertoire.

1 1/2 ounces black melanosporum truffle, finely minced or julienned

1 tablespoon butter

2 tablespoons Armagnac, cognac, or port

1 cup rich stock

2 tablespoons cream, if desired

Salt and pepper to taste

Melt butter in small saucepan until it begins to foam.  Add the minced truffle and simmer over medium-high heat for 1 minute.  Add Armagnac to deglaze the pan. scraping loose any small bits that have adhered to the pan and simmer for 1 more minute.  Add 1 cup rich stock and reduce by half.  Reduce heat to low. If more body is desired for the sauce, add the 2 tablespoons of cream and cook for an additional minute.  Add a touch of salt and pepper to adjust the seasonings to your taste.  Serve warm.

Truffle and Cream Dressing

This dressing is at its best after resting in the refrigerator for 1 or even 2 nights, to allow the truffle essence to meld with the other ingredients.  It is the sauce which binds the Celeriac and Green Apple Slaw.  It also pairs wonderfully with potatoes, either in a potato salad (with a couple of chopped shallots), or simply mashed.

2 tablespoons real mayonnaise, freshly-made if available

3 tablespoons creme fraiche or heavy cream

1 tablespoon Dijon-style mustard

3 tablespoons walnuts, toasted and coarsely chopped (optional)

2 tablespoons chives, minced

1 small black truffle, minced (about 1 ounce)

Salt and pepper to taste

Whip all ingredients together well.  Refrigerate until ready to use.